Caramel Apple Cheesecake
A delightful fusion of creamy cheesecake with tender sautéed apples and sweet caramel sauce, perfect for autumn gatherings.
Ingredients
For the crust
- 1 ½ cups Graham cracker crumbs Can substitute with crushed pecans for an earthy flavor.
- ½ cup Unsalted butter, melted
- ¼ cup Granulated sugar
For the filling
- 16 oz Cream cheese, softened Bring to room temperature for smoother filling.
- 1 cup Granulated sugar
- 3 Eggs Add one at a time, mixing well.
- 1 tsp Vanilla extract
- ½ cup Sour cream Greek yogurt can be used as a substitute.
For the apple filling
- 3-4 Tart apples (e.g., Granny Smith, Honeycrisp), diced Can mix in pears or cranberries for variation.
- ¼ cup Brown sugar
- 1 tsp Ground cinnamon
- 1 tbsp Lemon juice To brighten flavors.
- 1 tbsp Unsalted butter For sautéing apples.
For the caramel sauce
- 1 cup Caramel sauce Store-bought is acceptable, homemade adds a special touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a springform pan.
- Bake for 10 minutes, then allow it to cool.
Make the Filling
- In a large bowl, blend the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well with each addition.
- Stir in vanilla and sour cream until fully combined.
Prepare the Apple Filling
- In a skillet, melt a tablespoon of butter over medium heat.
- Sauté the diced apples with brown sugar and cinnamon until tender, about 5-7 minutes.
- Stir in lemon juice and set aside.
Assemble the Cheesecake
- Pour half of the cheesecake filling over the cooled crust.
- Add the sautéed apples, then top with the remaining cheesecake filling.
Bake the Cheesecake
- Carefully place the springform pan in the oven and bake for 50-60 minutes. The center should be slightly jiggly but not liquid.
- Turn off the oven and leave the cheesecake in there for an hour to set.
Cool and Top
- Remove from the oven and let the cheesecake cool.
- Once cooled, drizzle with homemade or store-bought caramel sauce just before serving.
Chill
- For best results, refrigerate the cheesecake for several hours or overnight to achieve the perfect texture.
Notes
For a creamier texture, use a water bath when baking. Always soften cream cheese to avoid lumps. Store leftovers tightly covered in the refrigerator for up to five days.